Friday, July 13, 2012

Friday the 13th! You Ain't Chicken Are You?

Happy Friday the 13th.  I hope you have your marathon set up to pay homage to the character that has brought us many a sleepless night and nervous laughter!  I absolutely love  the Friday series and the childhood memories of utter terror which they have invoked over the years.   Anywho, today is a decidedly roast chicken day!!  My sister Hollie made a request and  I obliged of course, she is after all my baby sister.  The recipe is my own and we have enjoyed it tremendously throughout this year and it isn't even the slightest bit boring yet!  I created a wonderful mashed potato recipe that complements the bird very well and would like to share them with you.!!  These recipes may be prepared simultaneously in the oven for a relatively stress free dinner affair to easily rival actually eating out in a restaurant.
Summer Roasted Whole Bird
1 3lb. chicken, rinsed and patted dry
1 pkg. garlic and herb salad dressing
2 tbsp. seasoned rice vinegar
1 tbsp. olive oil
2 tbsp. water
4 green onions, quartered
3 cloves garlic, smashed
1 stalk celery, cut into thirds
1 lime, cut in half
olive oil for drizzling
Preheat oven to 350*F.
Mix half contents of salad dressing package in small jar and add vinegar, olive oil and water.  Shake well and using a flavor injector, inject equal parts of marinade into the breasts and thighs of the bird.  
Fill cavity with veggies, alternating so that they are evenly disbursed.  Truss legs.
Rub whole bird with olive oil and place in dutch oven with lid. 
Bake for 1 1/2 hours, basting with juices two or three times during the last 30 minutes.  Let rest for about 15 minutes before carving.  serves 6 to 8.

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